KIROS KAI FAKI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —-KLINGON PIGS FEET PEA
SOUP—————
2 1/2 lb Fresh pigs feet
-or pork hocks
-salt
1 lb Yellow split peas
1 Onion — chopped
2 qt Water
-butter

The night before you plan to make this soup, soak the
feet or hocks in brine (1 tablespoon of salt per quart
of water). They should be completely covered. Put the
split peas to soak in plain cool water. There should
be about 2 inches of water over the peas–they will
swell quite a bit. The meat should be put in the
refrigeratior overnight; the peas may be, too, but it
is less important.
In the morning, take the meat out of the brine, put
it in a 8 qt. pot, add the peas, onion and 2 quarts of
fresh water. Bring to a boil. Skim off any foam that
comes to the top, then reduce the heat and simmer for
about 6 or more hours, stirring occasionally so the
peas do not stick to the bottom of the pot. The meat
should be fallng off the bones, and the soup should be
quite thick and fairly smooth.
Take the meat and bones out of the soup and cool
slightly. Take the meat off the bones and cut into
smaller pieces. Put the meat back into the soup and
reheat if necessary. Serve with a small pat of butter
in the center of each bowl.

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BLACK BEAN SANDWICH TORTE

Recipe By : Elaine Kosrova, “Healthy Living”
Serving Size : 8 Preparation Time :
Categories : Vegetarian Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*** BLACK BEAN SPREAD ***
15 ounces canned black beans — drained and rinsed
1 tablespoon olive oil
3 cloves garlic — chopped
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
1/4 teaspoon salt
*** BREAD FILLINGS ***
2 large fresh lavash — 10-12 inch pieces,
— or pita
2 cups fresh argula leaves — rinsed
4 ounces feta cheese — crumbled
1/2 small red onion — thinly sliced
3 medium ripe tomatoes — about 12 ounces,
— sliced 1/2-inch
— thick

1) To make the Black Bean Spread, place the black beans in the bowl of a food
processor fitted with a chopping blade. In a small skillet, heat the oil over
medium heat; add the garlic, oregano, and red pepper. Cook for 2 minutes.
Add the garlic mixture, including all the oil in pan, to the beans. Add the
vinegar and salt; process until mixture is almost a smooth puree. Set aside.
(Spread can be made ahead and refrigerated for several days.)

2) To assemble torte, fit a 22-inch-long piece of aluminum foil into a 9-inch
square baking pan, so that foil covers the bottom and evenly overhangs
opposite sides of pan. Cut out a 9-inch square from one piece of lavash,
reserving trimmings. Fit the lavash into foil-lined pan, then top with the
trimmings, arranging them as evenly as possible.

3) Preheat oven to 250 degrees F. Spoon Black Bean Spread evenly over lavash
in pan. Top with layers of arugula, feta, red onion, and tomato. Cut out
another 9-inch square from remaining lavash and place over tomato layer.

4) Fold in the overhanging sides of the foil to cover the torte. Bake for 15
minutes to warm. To serve, remove the torte from pan by lifting foil ends.
With a spatula, slide torte off foil onto cutting surface. With serrated
knife, cut into quarters; cut each quarter diagonally in half and serve.

Notes: Fresh lavash, also known as “shepherd’s bread,” tastes similar to pita
bread but is thinner and larger in size and can be found in specialty-food
stores. If unavailable, substitute Afghan bread, large flour tortillas, or
packaged thin-crust pizza dough (such as Boboli). Black beans are rich in
phytoestrogens, which may reduce the risk of breast cancer, cool down the
symptoms of menopause, slow osteoporosis, and inhibit heart disease. Black
beans are a great source of high-quality protein, especially for vegetarians.
Black beans supply a lot minerals, including copper, iron, magnesium,
phosphorus, potassium, and zinc. A good source of folic acid, black beans can
help protect against birth defects. From October, 1998 issue of Country
Living’s “Healthy Living”, article called “Superheroes on the supper table”,
page 112.

Typos by K. Hudson Lipin, 09/05/98
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Cha Gio

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tb tree ear mushrooms
1 cup Soaked — roughly chopped
thread noodles
1 pound Ground pork
1/2 pound Chopped shrimp or crabmeat
1 Tb fish sauce
1 teaspoon Each salt pepper (white)
2 Garlic cloves — chopped
1/4 cup Each chopped red onion — chives
8 Rounds Rice paper
Beer
Mint — basil coriander

Lettuce leaves
Cucumber slices
—–DIPPING SAUCE—–
1/4 cup Minced garlic
1/2 cup Fish sauce
1/3 cup Lime juice
1 tablespoon Sugar
1 teaspoon Sa-te oil

Soak tree ears, set aside bean thread noodles. Chop pork to a finer
consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper,
garlic, onions and chives. Drain and dry the tree ears and add them. Add the
bean thread noodles and blend thoroughly kneading with the hands.

Brush the rice paper on each side with the beer and set aside.

Cover with a cloth as you work. They take a minute or two to soften.

Put a heaping spoonful of the filling across the bottom third of the rice
skin. Tuck away from you twice. Fold the sides over, then continue to roll.
Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until
golden. Serve with lettuce leaves, garnishes and dip sauce.

This is from the “Art of Asian Cooking” by Bruce Cost. I was fortunate to
have taken classes from him in Berkeley.

Posted by Stephen Ceideberg; April 14 1991.

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TART OF RHUBARB WITH STRAWBERRIES AND CINNAMON ICE-CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CINNAMON ICE-CREAM—–
1/4 liter Milk (7/8 cup)
1/4 liter Cream (7/8 cup)
4 Egg yolks
80 grams Granulated sugar (2 7/8 oz)
3 tablespoons Ground cinnamon
—–DOUGH—–
80 grams Butter (2 7/8 oz)
100 grams Granulated sugar (3 1/2 oz)
1 Egg
1 dash Salt
1/2 Vanilla bean — scrapped
3 tablespoons Whipping cream
1/2 Lemon — grated rind
150 grams Sifted flour (5 1/3 oz)
100 grams Ground almonds (3 1/2 oz)
—–RHUBARB TART—–
400 grams Rhubarb (7/8 lb)
50 grams Granulated sugar (1 3/4 oz)
3 tablespoons Water
1/4 liter Heavy cream (7/8 cup)
2 tablespoons Kirsch
1 Vanilla bean — slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tablespoons Coarse sugar
—–STRAWBERRY SAUCE—–
400 grams Strawberries (7/8 lb)
100 grams Granulated sugar (3 1/2 oz)
3 tablespoons Water
2 tablespoons Kirsch

Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to saucepan, over LOW
HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter and
sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add
vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.
Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add
sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine
sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread
the bottom of a flat pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid
with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg
yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355
oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the
dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around
the edge. Prick with a fork, line with aluminium foil, fill with dry beans
and bake blind for 10 minutes. Remove beans and foil, spread the bottom with
the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with
coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the
tart, transfer on plates. Spoon some strawberry sauce on one side, scoop
ice-cream and set on sauce. ~

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Title: DIABETIC ONION DIP
Categories: Appetizers
Yield: 2 servings

8 oz Plain lo-cal yogurt
1/2 x Onions, finely chopped
2 ts Lemon juice
2 tb Parsley
1 ds Hot pepper sauce
1 ds Horseradish
1 ds Salt and pepper

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving
= 1/2 milk, 1/2 veg Calories: 72

MMMMM

Title: Stuffed Cucumbers
Categories: Vegetables, Oriental, Wok
Yield: 4 servings

2 Cucumbers, peeled
3 tb Oil
3 lg Shrimp, cleaned deveined
1 sl Pork or chicken, 2×4″
2 Water chestnuts
1 sl Onion (thick slice)
Salt
Pepper
1 sm Egg
-OR
1/2 lg Egg
1 t Corn starch
3 tb Water

1. Clean and prepare ingredients. Use your Chinese cleaver and mince
shrimp, meat, water chestnuts, and onion together until fine. Place
mixture in small bowl, add salt, pepper, egg, and corn starch to it.
Slice cucumbers into 1/2″ slices. Remove seeds from cucumber cavity,
leaving a slight bit in bottom of cavity to form a hollow for holding
filling. Fill cucumbers.

2. Place oil in wok and heat to smoking point. Reduce heat to medium
dial. Carefully place stuffed cucumber slices in wok with filling
side up. Add 3 tablespoons water, cover wok and steam ingredients for
25 minutes. Check periodically to see if there is enough moisture
left in wok for steaming. There shld be, if your heat is not above
medium.

3. At the end of 25 minutes, check to see if pork is cooked through,
and if cucumber slices are tender. If not, cook slightly longer.
Remove cucumbers to platter. If desired, soya sauce can be dribbled
over slices.

NOTE: This is a beautiful party dish. If desired, the stuffed
cucumbers could be arranged in a heat proof dish and steamed in a
steamer.

MMMMM

Title: SHRIMP, CHICKEN AND BACON IN A POT
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1/4 lb Bacon; cut in 1/4-in dice
1 c Dry white wine
1 1/2 lb Chicken breast meat
– cut into 1-in strips
12 Raw jumbo shrimp
– peeled and deveined
5 c Fish stock or chicken broth
1 tb Finely minced garlic
2 ts Finely minced onion
1 ts Celery seed
1 ts Aniseed or fennel seed
3 Sprigs fresh tarragon
– leaves only, chopped, -OR-
1 tb -Dried tarragon leaves
2 c Broccoli florets
3/4 c Milk
Salt; to taste
Freshly ground pepper
– to taste
2 tb Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook
the bacon, stirring, for 2 minutes without browning. Add the white wine,
increase heat to high, bring to a boil and cook 1 minute to burn off the
alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and
aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered,
another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and
broccoli to soup bowls. Return the broth to a boil and add the butter. Turn
off heat and add the chopped fresh tarragon leaves. Serve the soup in a
tureen and ladle it into the garnished bowls at the table.

—–

Barley Vegetable Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Barley
2 quarts Chicken broth
Onion — chopped
Carrot — peeled chunked
Celery stalk — chopped
Parsley sprigs
1 teaspoon Thyme leaves
Bay leaf
8 cups Other vegetables

Place ingredients in large pot and bring to boil. Add salt and pepper
to taste. Reduce heat, cover and simmer for about 1 hour, or until
barley is tender. Remove parsley abnd bay leaf. Divide if not using
entire soup at one meal. Half a batch should serve 4 with addition
of vegetables suggested below. (suggestions for “other vegetables”
listed in ingredients 2 c. green beans, 3 carrots, peeled and sliced,
2 zucchini, sliced thickly, 2 cups broccoli, 2 cups cauliflower
florets, 2 stalks celery, 8 oz. mush- rooms, washed and thinly sliced.

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Frittata di Zuchine (Zucchini Frittata)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Eggs
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
1 large onion — coarsely chopped
1 teaspoon fresh thyme — chop, or 1/2 tsp.dry
1 1/2 pounds zucchini
2 tablespoons Italian parsley — chop, or fresh basil
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano — freshly grated

Preheat a broiler. In a small skillet over medium heat, warm two
tablespoons of the olive oil. Add the onion and the dried thyme, if
using, and sautee until the onion wilts, about five minutes. Meanwhile,
cut off the stems and navels from the zucchini, cut them in half
lengthwise, and then cut them crosswise into thin slices. Add the
zucchini, cover and cook over medium heat, stirring a few times, until
tender but not mushy, 10 to 12 minutes. Just before the zucchini slices
are done, add the fresh thyme, if using, and the basil or parsley.
Place the mixture in a colander to cool and to allow excess water to
drain out, about ten minutes.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the
salt, pepper to taste, and cheese. Add the drained cooled zucchini and
onion.

Pour the remaining two tablespoons olive oil in a flameproof 12-inch
skillet or omelet pan and place over medium heat. When it is hot enough
to make the eggs sizzle, pour in the egg mixture, using a fork or spoon
to distribute the zucchini evenly. Immediately reduce the heat to low
and cook the frittata gently until it is set, 12 to 15 minutes. Take
care not to overcook the eggs or they will lose their delicacy.

Top finish cooking, slide the pan under the preheated broiler six
inches from the heat until the top is golden, 0ne to two minutes. Using
a spatula to loosen the edges from the pan, slide the frittata out onto
a serving plate. Serve warm or cold, cut into wedges.

– – – – – – – – – – – – – – – – – –

NOTES : Serves four to six people.

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Here is a truly lovely dish. The cooked zucchini and onion make
this frittata delightfully sweet.

Rice Omelet I.E.S.JJGF65A

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Eggs Rice
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
3/4 cup Cooked rice
Salt to taste
1/2 cup Grated cheese
Fresh gound pepper to taste
1/2 cup Pepperoni — 1/4″ cubes
3 tablespoon Butter
8 Eggs

In a bowl,with a ffork blend the rice,cheese and pepperoni.Beat the eggs in a
seperate bowl just long enough to mix the whites and yolks;then season lightly
with salt and pepper.In a large frying pan or omelet pan,over medium high
heat,melt the butter,being sure the entire bottom of the pan is coated.Pour the
eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to
allow the uncookedpart to run under,and shaking the pan when the bottom starts
to set.
While the top is still moist,spoon the rice filling down the center of the
omelet.Fold over,and cook just long enough to heat the filling and melt the
cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per
person,and divide the filling among the omelets.Makes 3 to 4 servings…

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